Cooking Recipe Achiote Marinade & Barbecue Sauce For Beef

Recipe Ingredients

Stephen Ceideburg

ARINADE

1 c Red wine vinegar

1/4 c Water

2 ts Ground cumin

3 Garlic cloves, minced

2 ts Achiote paste

1 ts Crushed red pepper

Salt and black pepper, to

-taste

1/4 c Olive oil

SAUCE

1 Dried pasilla chile

1 c Boiling water

2 tb Achiote paste

1 tb Olive oil

3/4 c Of the marinade

Directions

Marinade: Combine marinade ingredients.

Makes enough for 2 pounds of beef.

To use: Toss paper-thin slices (1 inch by 3 to 4 inches) of beef
sirloin with the marinade in a nonmetallic bowl. Refrigerate 6 to 8
hours or overnight. Drain meat, reserving 3/4 cup of the marinade.
Thread meat on bamboo skewers.

Sauce: Remove and discard seeds from pasilla chile. Coarsely chop
chile and cover with boiling water. Soak for 20 to 30 minutes. Drain,
and put in a food processor with achiote paste and olive oil. Puree.
Add the 3/4 cup marinade and blend until smooth.

To use: Brush on skewers of meat. Broil or grill until meat is done,
about 5 minutes, basting with marinade several times. Brush again
before serving.

Adapted from Time-Life's "Cooking of Latin America."

From an article by Heidi Haughy Cusik, The San Francisco Chronicle,
7/1/92.

Posted by Stephen Ceideburg

Categories matching this recipe

Sauces